Summer Bean Salad with Roasted Garlic Vinaigrette
- 1 head of garlic, top 1 inch cut off
- 1/2 cup plus 1 tablespoon canola oil
- 2 teaspoons finely chopped peeled fresh ginger
- 1/4 cup seasoned rice vinegar
- 1/2 teaspoon smooth peanut butter
- 1/2 teaspoon gochugaru (Korean red pepper flakes) or Aleppo pepper
- 1/4 teaspoon sambal oelek
- 1 teaspoon toasted sesame oil
- Kosher salt
- 5 tablespoons canola oil
- 1 pound mixed young beans, such as yellow wax beans, green and purple string beans and dragon tongue beans, trimmed
- 1 tablespoon minced garlic
- 1/4 cup torn basil leaves, plus small whole leaves for garnish
- Kosher salt
- Make the vinaigrette Preheat the oven to 450.
- Drizzle the top of the garlic head with 1 tablespoon of the canola oil and wrap tightly in foil.
- Roast until tender, 45 minutes to 1 hour.
- Let cool slightly, then squeeze out the garlic cloves and discard the skin.
- In a blender, puree half of the garlic cloves (reserve the remaining cloves for another use) with the ginger, rice vinegar, peanut butter, gochugaru and sambal oelek.
- With the machine on, drizzle in the remaining 1/2 cup of canola oil and the sesame oil until incorporated.
- Season the vinaigrette with salt.
- Make the salad In a large skillet, heat 2 tablespoons of the oil.
- Add half of the beans and cook over moderately high heat, stirring occasionally, until golden and crisp-tender, about 3 minutes.
- Transfer to a large bowl.
- Repeat with another 2 tablespoons of oil and the remaining beans.
- Wipe out the skillet.
- Add the remaining 1 tablespoon of oil and the garlic and cook over moderate heat, stirring, until golden, about 2 minutes.
- Scrape the garlic oil over the beans.
- Add 1/2 cup of the vinaigrette and the torn basil and season with salt; toss to coat.
- Transfer to a platter and garnish with whole basil leaves.
- Serve warm.
garlic, canola oil, fresh ginger, rice vinegar, smooth peanut butter, gochugaru, sambal oelek, sesame oil, kosher salt, canola oil, beans, garlic, torn basil, kosher salt
Taken from www.foodandwine.com/recipes/summer-bean-salad-roasted-garlic-vinaigrette (may not work)